Description
Raspberry Crumble Cookies are buttery, jam-filled treats with a soft shortbread base, a sweet layer of raspberry jam, and a golden, crumbly topping. They’re easy to make, look bakery-perfect when baked in muffin tins, and are ideal for dessert trays, tea parties, or gifting.
Ingredients
295 g (2 ¼ cups) all-purpose flour
⅔ cup (134 g) white sugar
½ teaspoon salt
226 g (8 oz) unsalted butter, cold (42 g melted, 184 g grated)
1 teaspoon almond extract
1 cup (300 g) raspberry jam
Instructions
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Preheat oven to 350°F (180°C) or 325°F (160°C fan). Grease and flour two 6-hole jumbo muffin pans.
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Melt 42 g butter and let cool. In a large bowl, whisk together flour, sugar, and salt.
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Grate remaining butter into flour mixture. Rub with fingertips until crumbly.
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Stir in melted butter and almond extract until mixture holds together when squeezed.
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Set aside 1 cup dough for crumble topping. Chill until needed.
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Press remaining dough firmly into muffin wells (about ¼ cup each). Make a small indentation in the center.
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Spoon 1 tbsp raspberry jam into each. Sprinkle with reserved crumble.
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Bake 20–22 minutes, until edges are golden.
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Cool in pan 30 minutes before removing. Transfer to wire rack.
Notes
- Swap raspberry jam for strawberry, blueberry, or lemon curd.
- Add nuts or cinnamon to the crumble for extra flavor.
- Grease muffin pan well or use parchment liners to prevent sticking.
- Store at room temperature up to 3 days or freeze for 2 months.
- Drizzle cooled cookies with melted chocolate for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
